The Australian Society of Baking (ASB) study tour and conference will return to Melbourne in October and all bakery owners, equipment manufacturers and ingredient suppliers are invited to take part.
Since its inception in 2008, the ASB study tour has offered attendees the opportunity to participate in an educational and informative outing. This year, the line up includes a number of well-known bakery and patisserie businesses, including Davis Bakery, Ministry of Chocolate, Brunetti and Bakery Du Jour (subject to final confirmation).
Two prestigious scholarship awards, the Arthur E Denison Trophy (open to bakers and pastry chefs 25 years and older) and Sydney J Packham OAM Baking Industry Medal (open to bakers, pastry chefs and apprentices 18-to-24-year-olds), will also be announced at the chairman’s dinner.
ASB chair Fee Lee said the scholarships support those in the industry who are passionate, resilient and skilled.
“Last year’s winners, Terry Yuke from Baking Industry Training Australia and Matthew Thorpe from Bakers Treat, have proved the scholarships have opened the door to great opportunities, networking and training,” Mr Lee said.
“There will also be an exciting line-up of speakers and presenters for the conference, including Sue Dang from Allied Mills who will speak on global trends in bakery, as well as Kris Ferguson from DSM who will talk about getting more out of your dough.
“Tom Kennedy will be there to give a presentation on functional bread ingredients and processing, while Professor Peter Gibson of Monash University and director of gastroenterology at The Alfred Hospital will discuss the topic of gluten verses FODMAP. Organic baking will also be on the agenda, with Quentin Kennedy from Kialla Pure Foods on the line up.
“I’m particularly excited about IBA representatives from Germany joining our tour and presenting at the conference. Peter Becker, president of the National Federation of Bakers’ Association of Germany will chat to the audience about IBA 2015, the biggest trade fair for bakery, confectionery and snacks in the world, which will be held in Munich.
“The fair has been around since the 1940s and really sets the scene for discussions relating to industry’s latest innovations, trends and technical developments.”
The audience will also be given the opportunity to put their own questions to the panel at the end of the conference.
The ASB industry tour will be held on October 28, 2014, followed by the conference and chairman’s dinner on October 29, 2014. Registration is available via the Australian Institute of Food Science and Technology and ASB Australian Society of Baking websites.